Open AccessFunctional dry-cured sausage production technology
Author(s) -
G. S. Dabuzova,
P.A. ALIGAZIEVA,
Kh.M. Kebedov,
Sh.K. OMAROV,
I M Abdulaev
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/979/1/012052
Subject(s) - production (economics) , food science , raw material , population , business , microbiology and biotechnology , biology , medicine , ecology , environmental health , economics , macroeconomics
One of the new directions for the modern meat processing industry is the production of functional meat products. The development of functional dry-cured sausages is of no small importance in the nutrition of the population, they have a high biological, nutritional value, gastronomic quality, presentation, have a positive effect on the human body, since they are made from natural raw materials and ingredients without artificial additives, and therefore are intended for mass production, to the consumer.